roasted vegetable salad

Yield: 6-8 servings.

4 cups butternut squash, cut into 1-inch cubes
2 cups beets, cut into 1-inch pieces
2 cups carrots, cut into 1-inch pieces
1 large red onion, sliced
3 tablespoons olive oil
Coarse sea salt and freshly ground black pepper
1 cup crumbled goat cheese
Toasted pumpkin seeds (optional)
Oil-and-vinegar dressing

1. Preheat oven to 450º. Line a large baking pan with foil.

2. As oven heats, drizzle oil on lined baking pan. Toss squash, beets, and carrots in the oil. Sprinkle with salt and pepper. Place into hot oven.

3. Roast the vegetables about 20-30 minutes, flipping with a spatula halfway through cooking time. Add onions during the last 10 minutes, and toss to coat with oil. Remove when the vegetables are soft, with browned edges. Let cool.

4. To assemble salad, mix roasted vegetables in a serving bowl, and drizzle with your favorite oil-and-vinegar dressing. Scatter with crumbled cheese and pumpkin seeds.

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Wendy Perry is a recipe developer, personal chef, and Franklin County native.